Chanterelle mushroom soup
3 servings
80 minutes
Chanterelle mushroom soup is a true ode to Russian cuisine, embodying the aromas of the forest and the warmth of home. Chanterelles, known for their bright amber hue and delicate nutty flavor, form the base of this gentle and rich soup. Their softness is beautifully complemented by the sweet taste of carrots and the juiciness of tomatoes, while the addition of milk gives the dish a velvety texture. Traditionally, this soup is made during mushroom picking season, enjoying its rich flavor and natural freshness. It is served with crispy bread or herbs, creating a perfect combination of flavors and textures. This soup not only warms the soul but also nourishes the body with beneficial nutrients, making it an excellent choice for a cozy family lunch.
1
Chop onion, carrot, tomatoes.
- Onion: 2 heads
- Carrot: 3 pieces
- Tomatoes: 2 pieces
2
Sauté chanterelles and onion in olive oil.
- Chanterelles: 500 g
- Onion: 2 heads
3
Add carrots and tomatoes.
- Carrot: 3 pieces
- Tomatoes: 2 pieces
4
Simmer for 15 minutes.
5
Transfer to a pot. Pour in water and milk.
- Milk: 2 glasss
6
Bring to a boil. Add salt to taste.
- Salt: to taste
7
Boil for 10 minutes.
